Culiverter

Sunday, November 8, 2009

Scallops are a real treat when you can get them fresh and dry packed at your local fish monger. Even better, if you ever see them still in the shell you can't pass them up. Sea scallops packed in water or frozen lose a lot of their flavour and will be hard to cook and keep their shape. The greatest challenge with a beautiful sea scallop is not messing them up. Fresh out of the ocean they are a treat right out of the shell! Keeping it simple and cooking them right is the key. This recipe adds a little salt and tart flavour with the topping to play off the wonderful sweetness of the scallop!

Place the uncooked scallops on a folded paper towel to absorb any moisture they may have. The dryer the scallop the better it will sear.

Heat your heaviest skillet over high heat for about 5 minutes until very hot. The pan will probably start to smoke. Add the coconut oil then the butter, they will probably also start smoking immediately.

Add the scallops and sear for about 1 minute then flip. Sear for another minute and remove. The scallops should be slightly brown on each side.

Place the scallops on a paper towel before putting them on your plate (the paper towel will absorb any grease on them).

Top each scallop with a small amount of the parsley lemon butter and enjoy!

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About Me

I've always had an interest in cooking since I was a kid. Growing up, I looked forward to making pasta, cookies, pancakes and other great dishes with my mom. In university, my interest in cooking increased as I was home with an injured knee and loads of time to watch Food TV. more...